Hoppin’ John

New Years Day is nearly here and there are some Southern Traditions I plan to uphold; one of them being Cajun Hoppin’ John along with a few other delicious Old Southern traditions. Hoppin John like most Southern foods has a rich history to be told.

Traditionalists may have a few words to say about my Cajun Flavored Hoppin’ John recipe, and that’s ok. We all have our own specific traditions and family recipes we enjoy making. The original ingredients used to make Hoppin’ John were simple: one pound of bacon, one pint of peas, and one pint of rice. You couldn’t get any more straightforward or traditional than that back in the day.

In Sarah Rutledge’s The Carolina Housewife -1847, it’s important to know that everything was cooked together in the same pot. “First put on the peas, and when half boiled, add the bacon. When the peas are well boiled, throw in the rice, which must first be washed and graveled. When the rice has been boiling half an hour, take the pot off the fire and put it on coals to steam, as in boiling rice alone.”

Traditionally Hoppin’ John was considered to be a Low Country menu item before becoming popular and spreading to the entire Southern region. Hoppin’ John is said to have evolved from the rice and bean mixtures that were made and consumed of enslaved West Africans en route to America. Hoppin’ John has also been traced to similar menu items in West Africa, such as the Senegalese dish, thieves niebe.

One common tradition; is that each person at the meal should leave three peas on their plate to make sure that the coming year will be filled with luck, fortune, and romance. Another tradition holds that counting the number of peas in a serving predicts the amount of luck or wealth that one may expect have in the coming year. I’ll take any of the traditional outcomes; personally, I could use luck, fortune, and plenty of romance in the coming year!

The original ingredients used to make Hoppin’ John were simple: one pound of bacon, one pint of peas, and one pint of rice. You couldn’t get any more straightforward or traditional than that back in the day.

Course:
Main Course

Cuisine:
Cajun

Keyword:
Beans, Black-eyed peas, Rice, Sausage

Servings: 6people

Author: Heidy L. McCallum

Ingredients

1poundof black-eyed peas or field peas

Water to soak beans overnight

1tablespoonof bacon grease or oil

1large yellow onion chopped

1cupof thinly sliced celery

5clovesof garlic thinly sliced

1-10-ouncecan of diced tomatoes with chilis

6cupsof low-sodium chicken broth

1poundof uncooked andouille sausage or smoked sausage

1ham hock

2bay leaves

1bouquet of fresh thyme

1/2of a tablespoon Cajun seasoning

1dashhot sauce

1pinchred pepper flakes

Kosher saltto own taste

freshly ground pepperto own taste

4cupscooked white riceless water method

spring onions to garnishoptional

Instructions

Wash and rinse the dried field peas or black-eyed peas a few times before placing in a large pot to soak overnight, be sure the beans are covered -about 3 inches of excess water above the dried beans. Soak overnight or at least 8 hours before attempting to cook the dried black-eyed peas. Once peas have soaked drain and reserve in a colander till needed.

Place a large stockpot or saucepan over medium heat; add 1 tablespoon of bacon grease or oil to the stock pot or saucepan, chopped yellow onion, thinly sliced celery, and sliced garlic. Cook for about 2 minutes.